Turkey Sausage Potato Salad Recipe

5 1 1
Turkey Sausage Potato Salad Recipe
Turkey Sausage Potato Salad Recipe photo by Taste of Home
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Turkey Sausage Potato Salad Recipe

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5 1 1
Publisher Photo
One night I added turkey Italian sausage to plain potato salad, and my family raved about it. I've refined the recipe since then to create this hearty, comforting dish.
MAKES:
7 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
7 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 6 medium red potatoes, cubed
  • 3 turkey Italian sausage links, casings removed
  • 1/2 cup reduced-fat mayonnaise
  • 1/2 cup reduced-fat sour cream
  • 1 tablespoon red wine vinegar or cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 6 green onions, sliced
  • Leaf lettuce, optional

Directions

Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until tender. Drain; rinse with cold water and set aside.
Cut sausage into bite-size pieces; cook in a nonstick skillet over medium heat until no longer pink. Drain and cool.
In a small bowl, combine the mayonnaise, sour cream, vinegar, mustard, oregano, salt and pepper. In a large bowl, combine the mayonnaise, sour cream, vinegar, mustard, oregano, salt and pepper. In a large bowl, combine the potatoes, sausage and onions; add dressing and toss to coat. Cover and refrigerate for at least 2 hours. Serve in a lettuce-line bowl if desired. Yield: 7 servings.
Originally published as Sausage Potato Salad in Light & Tasty June/July 2001, p37

Nutritional Facts

1 cup: 233 calories, 11g fat (3g saturated fat), 31mg cholesterol, 682mg sodium, 27g carbohydrate (0 sugars, 3g fiber), 11g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat.

  • 6 medium red potatoes, cubed
  • 3 turkey Italian sausage links, casings removed
  • 1/2 cup reduced-fat mayonnaise
  • 1/2 cup reduced-fat sour cream
  • 1 tablespoon red wine vinegar or cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 6 green onions, sliced
  • Leaf lettuce, optional
  1. Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until tender. Drain; rinse with cold water and set aside.
  2. Cut sausage into bite-size pieces; cook in a nonstick skillet over medium heat until no longer pink. Drain and cool.
  3. In a small bowl, combine the mayonnaise, sour cream, vinegar, mustard, oregano, salt and pepper. In a large bowl, combine the mayonnaise, sour cream, vinegar, mustard, oregano, salt and pepper. In a large bowl, combine the potatoes, sausage and onions; add dressing and toss to coat. Cover and refrigerate for at least 2 hours. Serve in a lettuce-line bowl if desired. Yield: 7 servings.
Originally published as Sausage Potato Salad in Light & Tasty June/July 2001, p37

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randmsmits User ID: 4752817 47612
Reviewed May. 29, 2012

"This has become a family favorite. I'm often asked for the recipe. Lemon juice and diced red pepper make it perfect. :0)"

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